If you love classic blueberry pie but also can’t resist a crumble topping, this blueberry crumble pie is the best of both worlds. A flaky, buttery pie crust is filled with juicy, jammy blueberries and finished with a generous layer of brown sugar oat crumble. It’s simple enough for a weekend bake, but special enough for holidays and summer gatherings—and every slice delivers that perfect mix of jammy berries, flaky pastry, and buttery oat crumbles!
I originally published this recipe in 2017 and have since added new photos and more success tips.
This blueberry crumble pie has become one of my favorite ways to bake with fresh summer blueberries. Instead of weaving a lattice top, you’ll pile a generous amount of oat crumble over the juicy berry filling. As it bakes, the crumble turns deliciously crisp and golden while the blueberries bubble underneath into a thick, perfectly sliceable filling. Every forkful has flaky crust, sweet-tart berries, and crunchy crumble—a trio that’s hard to beat!
If you’ve made my apple crumble pie or peach crumble pie before, you’ll recognize the same winning formula here. 🙂 It’s an approachable pie that looks impressive, doesn’t require any fancy lattice work, and always disappears quickly at summer gatherings.
Great for beginner pie bakers.
The filling is packed with blueberries and brightened with a touch of fresh lemon. A combination of cornstarch, flour, and a longer bake time ensures the juices thicken properly, so you get a neatly sliceable pie instead of a runny filling. The crumble topping bakes up crisp and buttery, adding just enough sweetness and texture without overpowering the fruit.
Why You’ll Love This Blueberry Crumble Pie
- Butter pie crust creates the perfect foundation
- Thick, jammy blueberry filling that holds its shape when sliced
- Crumble topping is much easier than a traditional lattice top
- Perfect make-ahead dessert for holidays, picnics, and entertaining
- Wonderful served with vanilla ice cream!
One reader, Angel, commented: “The best blueberry pie I have ever had! The flavor was balanced, just enough sugar and lemon to complement the berries and not overpower them. The crumble topping was the perfect addition and I’m happy I decided to make the recipe as written, truly I cannot find anything that I would want to change in this recipe! ★★★★★”
Another reader, Jane, commented: “I have to say this was the best blueberry pie I ever made. Think I may never make a two-crust blueberry pie again. Absolutely perfect dessert. ★★★★★”
If you’re making it for the first time, be sure to read through the tips below before getting started. A few small techniques—like generously mixing the filling, baking at 2 different temperatures, and keeping certain ingredients very cold—make all the difference.
Ingredients You’ll Need for Filling & Topping
Each ingredient plays an important role, so here’s what to know before you begin:
- Blueberries: You’ll need about 6 cups (about 840g) of fresh blueberries. Look for berries that are plump and firm.
- Flour: You need all-purpose flour for both the filling (to thicken) and the crumb topping (for structure).
- Cornstarch: Cornstarch is what transforms all those delicious blueberry juices into a thick filling instead of a runny one. Blueberries contain a surprising amount of liquid, and the cornstarch (paired with the flour) is essential for helping the filling set into clean slices after cooling.
- Sugar: Blueberries are naturally sweet, so this recipe uses just enough sugar to enhance their flavor without overpowering it. You need granulated sugar for the filling and brown sugar for the crumble topping.
- Fresh Lemon Zest & Juice: Fresh lemon brightens the berries and keeps the filling tasting vibrant rather than overly sweet (or one-note).
- Cinnamon: Only a small amount is needed for the topping. It adds warmth without making the pie taste heavily spiced.
- Old-Fashioned Whole Oats: These add texture and help create those crisp, buttery crumbles on top.
- Salt: A little in the crumb topping to balance all the flavors.
- Cold Butter: Cutting very cold butter into the crumb topping ingredients is what gives us those delicious buttery crumbles. (You’ll also need cold butter if you choose to make a homemade butter pie crust!)
You also need an egg wash (egg + milk) for brushing on the crust edges.
Overview: How to Make Each Component of Blueberry Crumble Pie
Prepare the pie dough: Make the pie dough ahead of time and chill it for at least 2 hours. Start with my favorite all-butter pie crust. It bakes up exceptionally flaky and is easy to work with. You could also use this butter/shortening pie crust, which holds shape nicely. Both recipes yield 2 crusts, so you can pop one into your freezer for the next time you crave blueberry crumble pie.
Make the crumble topping: Make the oat crumble topping first and refrigerate it while you prepare the filling. Keeping the topping cold helps it bake into crisp, distinct crumbles rather than melting into the filling. Use cold and cubed butter; cut it into the brown sugar, flour, cinnamon, and salt using a pastry cutter or 2 forks; then stir in the oats.
Make the filling: Blueberry pie filling is actually one of the quickest fruit pie fillings to prepare! There’s no peeling, pitting, hulling, or chopping the fruit. Unlike triple berry pie, you do NOT need to pre-cook the filling, either (a step we tested but found useless). Just rinse and pat the berries dry and then toss them with sugar, flour, cornstarch, lemon juice & zest.
One especially important success tip: If your filling looks dry and powdery, your baked pie filling will be cloudy and runny. If your filling looks shiny and juicy, your baked pie filling will set beautifully.
Mash a few blueberries to help absorb some of the flour and cornstarch, so your filling looks juicy. Place the filling in the refrigerator while you finish your pie crust.
Fill the pie crust: Roll the chilled pie dough into a 12-inch circle, and fit it into a 9-inch deep-dish pie plate. I recommend using a glass pie dish, so you can see when the crust on the sides is browning. Flute or crimp the pie crust edges, then brush the edges with an egg wash.
Add the blueberry filling and top with the cold crumble topping. Don’t be shy with the crumble! It may seem like a lot before baking, but it settles as the pie bakes and creates that irresistible crunchy topping we all love.
Baking & Cooling Steps
These steps are particularly important to this recipe, so don’t be tempted to shorten the times or take any shortcuts here.
Start baking the pie at a high temperature. Why? Baking this pie at 400°F (204°C) for 25 minutes helps set the pie crust shape, and helps the cornstarch and flour begin thickening the filling. After that, reduce the oven temperature down to 375°F (190°C) to continue baking the pie. We use this same trick when we make strawberry rhubarb pie and peach pie as well.
If you notice the edges of the crust are getting too dark, add a pie crust shield. And if the crumb topping is browning too quickly, tent a piece of foil over the entire pie to prevent it from over-browning, while giving the filling the time it needs to finish baking.
How to Tell When Your Pie Is Done
Don’t judge doneness by crust color alone. The blueberry juices should be actively bubbling around the edges before it comes out of the oven. Those bubbles indicate the cornstarch has reached the temperature needed to properly thicken the filling.
For a more accurate test of doneness, check the pie with an instant-read thermometer; the internal temperature should reach 200°F (93°C).
This might be the hardest part: you have to let it cool for several hours (overnight is even better). During this time, the filling thickens and fully sets. If you cut into it too soon, it will be runny—no matter how well you baked it.
On the plus side, that means blueberry crumble pie is an excellent make-ahead dessert! Perfect for hosting summertime celebrations like Father’s Day, 4th of July, graduation parties, Labor Day, and more.
Once you slice into that perfectly baked and cooled pie, you’ll realize it was worth the wait. Warm your slice back up, then add a scoop of ice cream and a dollop of homemade whipped cream for good measure. Pie perfection.
If you’re torn between baking a classic blueberry pie or blueberry crisp, this blueberry crumble pie gives you the best of both desserts in every bite.
Blueberry Crumble Pie Tools
Instant-Read Thermometer
Blueberry Crumble Pie
- Prep Time: 3 hours (includes pie crust)
- Cook Time: 1 hour
- Total Time: 7 hours (includes cooling)
- Yield: serves 8-10
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This blueberry crumble pie combines a flaky pie crust, juicy blueberry filling, and buttery brown sugar oat crumble topping. With plenty of fresh blueberries, bright lemon flavor, and a thick, jammy filling, it’s a beginner-friendly pie that’s perfect for cookouts and summer occasions! No need to pre-bake the crust.
Ingredients
Crust
- 1 unbaked Flaky Pie Crust or All-Butter Pie Crust (what I used)*
- egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk
Crumble Topping
- 1/2 cup (100g) packed light or dark brown sugar
- 6 Tablespoons (46g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 5 Tablespoons (71g) unsalted butter, very cold and cubed
- 1/2 cup (43g) old-fashioned whole rolled oats
Filling
- 6 cups (about 840g) fresh blueberries*
- 1/2 cup (100g) granulated sugar
- 1/3 cup (41g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 Tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
Instructions
- The crust: Prepare my butter pie crust recipe through step 5.
- Make the crumble topping: Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Stir in the oats. Refrigerate until ready to use.
- After the pie dough chills, preheat the oven to 400°F (204°C).
- Roll out the chilled pie dough onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9-inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. For visuals and a video of this, see how to crimp and flute pie crust. Brush the edges with egg wash. Refrigerate for at least 10 minutes as you prepare the pie filling. This helps keep the crust cold and prevents shrinking.
- Make the filling: In a large bowl, combine the blueberries, sugar, flour, cornstarch, lemon juice, and lemon zest. Mix together until it’s no longer dry and powdery; burst a few blueberries if necessary to moisten. See photo above for a visual, if needed.
- Assemble the pie: Spoon the filling into the crust. Top evenly with the cold crumble topping.
- Bake the pie: Place the pie on the center oven rack. Place a baking sheet on a rack below it, to catch any juices that may bubble over. Bake the pie for 25 minutes. Then, keeping the pie in the oven, reduce the oven temperature to 375°F (190°C). Place a pie crust shield (see Notes for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling is bubbling around the edges, 35–40 more minutes. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it’s getting too brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 4–5 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it. Slice and serve with vanilla ice cream, if desired.
- Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: There are a couple ways to make ahead of time! Make 1 day in advance: After the baked pie cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Note that the topping will taste a bit mushy after freezing/thawing. Prepared filling can also be frozen for up to 3 months; thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Glass Mixing Bowl | Silicone Spatula | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Pastry Cutter | Zester | Citrus Juicer | Large Baking Sheet | Pie Crust Shield | Cooling Rack | Instant-Read Thermometer
- Remaining Pie Dough: You can freeze the second half of the pie dough for up to 3 months. Thaw overnight in the refrigerator before using.
- Blueberries: I strongly suggest using fresh blueberries, not frozen. The pie will be quite soupy if using frozen. If you decide to use frozen, do not thaw first. The pie will take several more minutes in the oven due to the increased liquid. Again, I highly encourage fresh.
Reader Comments and Reviews
My 3-year old birthday boy requested a blueberry pie for his birthday and this was the first time I’ve ever made a blueberry pie. It was delicious! I actually used a pecan crust recipe that I use for most of our pies, which complemented the rest of the filling and crumble very well. I wasn’t sure how everything else would turn out as I just have whole Einkorn wheat flour and used Sucanat for the white sugar, but it turned out perfectly! I guess I made a lot of changes, but it is still your recipe. I only remember ever eating one blueberry pie before, which was way too sweet! I’m so happy that this one is just perfect with the lemon juice and lemon zest and just the right amount of sweet! Thank you for another wonderful recipe!
Sally,
When you say to shield the crust after the first 20 min of baking, do you mean after the initial 20 min…or after the reduction to 375?
Hi Kristen, usually after the very first 20 minutes when you begin to see those edges browning quickly.
Hi Sally. I have been surfing the web for recipes for blueberry crumb pie. I’ve noticed that some instruct the baker to prebake the crust before filling it with the blueberries. Your recipe does not call for prebaking. What difference would happen? Thank you for your thoughts.
Hi Shari, If you are using my crust recipe I do not find blind baking the crust necessary. The long bake time guarantees a nice golden brown crust!
My daughter specifically requested a blueberry crumble pie. Although I can bake fairly well, pies have never been on the list. Also, I don’t really care for blueberry pie. When searching the internet for a recipe, yours popped up, and since I have used your site/recipes before with much success, I knew this was the one.
I followed the recipe and instructions exactly.
I put the pie aside to cool for the requisite 3 hours, but when we finished supper it had only been cooling for 2.5 hours, so I took a chance and tested one piece. It held together okay, but did ooze a bit in the pan. We didn’t touch it again for the remaining 30 minutes, and voila! It made all the difference. It had set nicely. The 3 hour (minimum) cool time is essential.
The end result was fantastic! The crust was perfect, the filling was flavourful, and the crumble was crunchy goodness. (Yes, I had a piece to be polite. 😉 ).
I will definitely use this crust to try my hand at other types of pie. It was straightforward to make, and perfect results.
This was delicious! I am definitely a novice pie maker, but it came out perfectly. I used pie crust dough that I had leftover from a different recipe, but otherwise followed the recipe, and served it with fresh whipped cream. If I had more blueberries I’d make another it went so fast, although it’s probably good that I don’t!
I want to make this for my boyfriend but he prefers mostly fruit. Could I leave the bottom layer of pie crust out?
I recommend using my recipe for either Brown Butter Blueberry Peach Crisp or Strawberry Vanilla Crisp and you can change up the type of fruit you use if you wish.
I made this pie today. It is wonderful. The advice about allowing the pie to cool a few hours before serving really made a difference in how well the pie sliced and served. The filling is thick and he blueberry flavor really shines through.
I learn a lot from reading and using your recipes. Thank you for sharing this recipe.
Hi Sally! There is a blackberry field close to a friend’s house and we were planning to make a pie out of them. Would you recommend the same ingredients for the filling if I substitute all the blueberries for blackberries? Perhaps a bit more cornstarch? Thank you! Love your blog!
Hi Amalia – A blackberry pie would be delicious! For your first attempt I would keep the rest of the recipe the same. Blackberries might be a bit juicer than blueberries so just discard the juice at the bottom of the bowl when filling your crust so you don’t end up with a soggy pie. Enjoy!
I have made this pie numerous times, always with rave reviews, so I’m finally getting around to saying “thank you” for providing us with this absolutely delectable (and easy) blueberry pie recipe. It’s turned out perfect every time and leaves my family members or guests gushing with compliments & wanting more!
Can I substitute fresh blueberries with dried blueberries?
I don’t recommend it!
Have you tried this with a top crust rather than crumble? Worth a shot, or should I look for a different recipe that calls for a double crust?
Hi Julie! I have a recipe for a true blueberry pie if you’re interested in trying it! You could also add a top crust to this crumble recipe if you prefer!
Hi Sally,
I plan on making this pie within the next couple of days. It looks and sounds scrumptious. Do I bake the pie in the lowest part of the oven?
Thank you and God bless,
Brenda
Hi Brenda! I usually bake traditional pies on a lower rack because the top crust can easily over-brown, but this crumble pie is fine in the center of the oven.
Made this as per recipe with fresh picked Illinois blueberries! Just added a sprinkle of cinnamon. It was fabulous. Crumble pies are my favorite
Sally, I have to apologize…..I cheated and bought the crust. Pillsbury ready to go. The filling was amazing. I didn’t QUITE have enough blue berries, so I had a container of raspberries and put those in. I also read the recipe wrong and didn’t put the butter in the crumb topping correctly. Butter was still in small cubes and just eye balling it, I put the topping on and spread the butter around as evenly as I could. The pie was AMAZING!!! I have to say that when I am looking for a recipe I start with ‘Sally’s Baking Addiction” to start my search. Im never disappointed! Thanks Sally
Can you use premade crust for the bottom?
Sure can!
I made this yesterday but it turned out with a very strong lemon taste that overpowered the blueberries. Is this the way the pie filling was intended or perhaps my blueberries were too sour to begin with? Feeling disappointed because it was an all day affair making this pie.
Hi Nicole! I wonder if the berries weren’t sweet enough. The lemon is supposed to brighten up their flavor, not take away. If you decide to make the pie again, you can reduce the lemon juice and zest.
I want to make individual pies. How would I adjust the cooking time? I’m new to your web sight and am LOVING it!!
Hi Therese! It would depend on the exact size of the pies. I can’t say for sure but just use your best judgment. Browned topping usually means they’re done!
I just made this, and it was incredible! Thanks! I loved how the lemon zest brought a bright flavor to the pie while the crumble brought it back down to a coziness/homey level! I almost used frozen blueberries and decided not to after reading some reviews.
The few things I changed were:
– Making 1.5 pie crusts instead of two. I usually run out if I only make enough for a bottom crust. I used some of the extra dough to embellish the pie crust with three short braids around the edges of the crust.
– I didn’t stir the filling very much for fear of it becoming soupy. This meant there were some flour clumps in the filling mixture that didn’t really get distributed in the filling.
Could have knocked me over with a feather when my very critical oldest advised me that this was one of the BEST desserts I have ever made. And this very carb-adverse son had seconds. Epic. So great job Sally! Sorry for all your troubles perfecting the recipe — but my family thanks you! They only waited 1 hour after baking to dive in, instead of the 3 you recommend, and it was just fine. Served with vanilla ice cream. Boom shakalaka. AND I blew the pie crust but kept my mouth shut. No one noticed. ❤️❤️❤️
I made this pie last night. The only change I made was to use 1.6 ounces of tapioca starch instead of cornstarch and flour. I did not use lemon zest or lemon. Fabulous and set up perfectly.
Just made two of these! Can’t wait to try them!
This was perfect in every way. My confidence in your recipes is the max! FYI, I make a similar crust- chilled shortening and frozen butter, but for the liquid I add an egg yolk and a splash of white vinegar to my ice water. Seems to increase the tenderness and flakiness of the crust. Looking forward to trying vodka though. I also mix in a cuisinart which I think does the job very quickly, minimizing time of handling.
I just made this–it was really an excellent pie! Not too sweet, and the crumble top was divine. And it was definitely not soupy; the flour/cornstarch mixture actually kind of stayed around the berries (didn’t cook out). But other than that, it was perfection! I got rave reviews.
This is a fantastic recipe. I have never made a “pretty pie” because the top crust is so elusive; the crumble topping solves this problem. I used 2 lb of frozen blueberries and followed the recipe as written except for the addition of 1/4 tsp of cardomom to the filling. Great flavor. It was the best blueberry pie ever.
Went blueberry picking this morning and made this! It is heavenly! So light, a perfect summer dessert. It was easy to make also. Can’t wait to make it again.